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Abstract

Bifidobacterium longum was microencapsulated by extrusion technique and added in fresh milk tofu and pineapple juice. Microencapsulation of B. longum with Eleutherine americana extract, oligosaccharides extract, and commercial fructo-oligosaccharides was assessed for the bacterial survival after sequential exposure to simulated gastric and intestinal juices, and refrigeration storage. Microencapsulated B. longum with the extract and oligosaccharides extract in the food products showed better survival than free cells under adverse conditions. Sensory analysis demonstrated that the products containing co-encapsulated bacterial cells were more acceptable by consumers than free cells. Pineapple juice prepared with co-encapsulated cells had lower values for over acidification, compared with the juice with free cells added. This work suggested that microencapsulated B. longum with E. americana could enhance functional properties of fresh milk tofu and pineapple juice.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Bifidobacterium longum KABP-042Improved Consumer AcceptabilityBeneficial
Large
Bifidobacterium longum KABP-042Increased Bacterial SurvivalBeneficial
Large
Bifidobacterium longum KABP-042Reduced Acidification in Pineapple JuiceBeneficial
Small
Bifidobacterium longum MAK34B12LImproved Bacterial Survival RateBeneficial
Moderate
Bifidobacterium longum MAK34B12LImproved Consumer AcceptabilityBeneficial
Large
Bifidobacterium longum MAK34B12LReduced Acidification in Pineapple JuiceBeneficial
Small
Bifidobacterium longum Rosell-175Increased Bacterial SurvivalBeneficial
Large
Bifidobacterium longum Rosell-175Reduced Acidification in Pineapple JuiceBeneficial
Small
Bifidobacterium longum Rosell-175 MEImproved Bacterial Survival RateBeneficial
Moderate
Bifidobacterium longum Rosell-175 MEImproved Consumer AcceptanceBeneficial
Moderate
Bifidobacterium longum Rosell-175 MEReduced Acidification in Pineapple JuiceBeneficial
Small

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